Granny’s Biscuits

By LadyJ1114

Coconut flour is intensely dry and requires far more liquid that the nut flours. It can also contribute a coconut taste, so I avoided reinforcing that by upping the "tartness quotient" and shunning the use of coconut oil and coconut milk in the recipe.

Ingredients

• Have all ingredients at room temperature before mixing.
• 6 Tbs coconut flour
• 6 Tbs lard, vegetable oil or unsalted butter melted
• 2 eggs
• 2 Tbs yogurt or milk (whole, almond, soy or buttermilk - my favorite)
• 1/4 tsp. baking soda
• 1/4 tsp buttermilk blend (optional)
• 1/2 tsp apple cider vinegar

Preparation

Step 1

Preheat the oven to 350 F
Line two baking sheets with parchment paper.
Mix together the coconut flour, lard/oil, eggs and yogurt/milk. Let sit for 5 minutes. The batter will thicken slightly.
Mix in the baking soda, optional buttermilk blend and vinegar. Drop spoonfuls of batter onto the baking sheets.
Dip a spoon in water or oil and use the back to spread the batter into smooth circles about 1/2” thick. The batter will not spread very much when baking.
Bake for 12-15 minutes, until moist but cooked through. Cool at least 10 minutes before serving, or they will be too crumbly.

Cook's Notes: Cover with a little bacon or country ham, a poached egg and hollandaise for "Southern Eggs Beauregard." Add 2 Tbs of your favorite sweetener to the mix for the perfect base for Strawberry Shortcake - or mix in 2 finely minced garlic cloves and a tablespoon of chopped fresh herbs. Serve with chili or soup. Add cinnamon and top with cream cheese for a cinnamon roll. Cut in half to make a sandwich for breakfast or lunch. Add 1/2 cup grated cheese and 1/4 tsp cayenne to make cheese biscuits. -OR- break them open and smother them in your favorite sausage gravy - but I'll leave it to YOU to figure out how to make sausage gravy healthy!!